• Active Time 10m
  • Total Time 50m

Makes 9 servings


  • Butter for baking pan
  • 1 1/2 cups yellow cornmeal
  • 3 cups milk
  • 1 stick unsalted butter, melted
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper, optional
  • 4 eggs
  • 1/2 teaspoon baking powder


Preheat the oven to 350 degrees F. Lightly butter a 1 1/2-quart casserole or 9-x 9-inch ovenproof pan.

In a 3-quart saucepan, whisk the cornmeal together with the milk, butter, salt and cayenne pepper. Slowly bring this to a boil, whisking continuously. (When it comes to a boil it will get very thick, so whisk hard so the mixture does not lump.) After it thickens, transfer the mixture to a mixing bowl and cool it while you separate the eggs into yolks and whites.

Stir the baking powder into the cornmeal mixture and mix well, then add the yolks and whisk vigorously to incorporate the yolks. Whip the egg whites until they form stiff peaks and fold this into the cornmeal mixture. Transfer the batter to the prepared pan and bake for 40 minutes or until a wooden toothpick, when inserted into the center, comes out clean. Cut and serve portions from the pan.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 3403

nutrition information per serving

259 calories; 16g total fat; 132mg cholesterol; 342mg sodium; 22g carbohydrates; 2g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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